1lb.large Texas Gulf Shrimp, peeled & deveined,
1/4c.Robert's Reserve Pineapple Coconut Mango Tequila Sauce,
2c.H-E-B Corn Flakes,
1/2c.sweetened, shredded coconut,
• non-stick cooking spray,
1Preheat oven to 400°F.
2In a small bowl, coat shrimp in pineapple coconut mango tequila sauce. Set aside.
3Pour corn flakes and shredded coconut into a food processor and pulse until mixture looks like breadcrumbs. Pour into wide shallow dish.
4Spray large cookie sheet lightly with non-stick cooking spray.
5Drain marinade from shrimp. Coat shrimp individually in coconut mixture, shake off excess and place on prepared pan in one layer. Bake 8 minutes and serve immediately.
Calories: 170, Total Fat: 4g, Saturated Fat: 2g, Sodium: 192mg, Carbohydrates: 17g, Dietary Fiber: 0g, Protein: 16g